This by far is the best "egg" salad sandwich recipe I have found. It's simple to make, good for you and packed with protein! The must-have ingredient in this recipe is Black Salt. It's what gives this sandwich the egg flavor you expect. You can find black salt just about anywhere, and if you can't find it in a physical store, Amazon sells it, so stock up, it's a pantry staple. Visit the 'Essential Resources' area of this website, then click 'Brands," for a suggestion to where you can find the salt if its not available in your area.
Changes I made: The only change I made to this recipe was adding vegan mayonnaise. Everything the recipe calls for is in this sandwich but I also added vegan mayonnaise until I got the consistency I was looking for. Without the mayonnaise, I found the "egg" salad too dry. I used Just brand Mayo. It's amazing, but you can use whatever vegan mayo you prefer!
Another helpful tip: To help facilitate removing water from tofu, I cut the tofu into sections, put it in a large enough sauce pan, cover it with water, and boil it until it floats. It can be tedious trying to get the water out of it otherwise, and I like things to be easy-ish.
It's summer as I write this so I had the added extra advantage of chives and lettuce straight from my garden. It made and already fabulous sandwich, exceptional!
Thank you to Caitlin, at 'From My Bowl,' for this wonderful recipe:
You can find the recipe and method, here at her blog:
Enjoy!
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